Tangy Pork Picatta


  • 4 Meyer Heritage Duroc Pork Boneless Chops (cut in half crosswise or butterflied)
  • 2 cups Flour
  • 5 tbsps Butter (divided)
  • 1/2 cup White wine
  • 1 cup Chicken broth
  • 1/2 tsp Lemon zest
  • 1 tbsp Lemon juice
  • 4 tsps Capers
  • 1 tbsp Fresh parsley (chopped)
  • Salt and pepper to taste


If you like tangy things, this delicous dish is right up your alley.  This classic recipe features a scrumptious breaded pork chop simmered in a lemon and caper butter sauce.  It is quick to prepare and absolutely mouth watering.  Serve it up with some asparagus and mashed potatoes for a full meal.  This would be great for a romantic dinner or a comforting meal during the colder months.  No matter when you serve it, this recipe is sure to be a hit!


1. Place the pork chops between 2 pieces of plastic wrap.  Using a heavy bottomed glass or meat mallet, pound the meat until it is about 1/3-inch thick.  Season the pork, then dip in the flour and coat on all sides.
2. Place a large skillet over medium heat.  Add the 4 tablespoons of butter and stir to melt.  Add the pork and cook until browned on both sides, about 4 minutes per side.  Transfer to a plate.  Add the wine to the pan and scrape the bottom to loosen the brown bits.  Add the chicken broth and reduce until the sauce begins to thicken slightly.  dd the remaining 2 tablespoons butter and whisk to combine.
3. Add the pork chops back to the sauce and baste until the sauce thickens a little more.  Stir in the lemon zest, lemon juice, and capers.  Remove from the heat and add the remaining tablespoon of butter and swirl the pan to combine.  Serve the pork sprinkled with parsley.


Nutritional Analysis Per Serving

  • Calories: 597
  • Fat Content: 22g
  • Saturated Fat Content: 11g
  • Cholesterol Content: 162mg
  • Sodium Content: 789mg
  • Carbohydrate Content: 41g
  • Fiber Content: 2g
  • Sugar Content: 1g